Idli with chick pea and coconut chutney

Ingredients:

2 cups idli rava (cream of rice)
1 cup urad dhal (Black gram,minappa gullu)
salt

Preperation method:

1. Soak urad dal for 6-7 hours and soak  the idli rava in water separately just for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind( wet grinder) till soft and fluffy and mix with the idli rava. Mix well.
2. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
3. After 10 hours you will find that the mixture will rise to at least double the volume. After fermentation, add salt and mix well. The batter is now ready to make idlis.
4. Grease idli maker plates with some oil and fill with idli batter.
5. put it in Pressure cooker(do not put whistle) or rice cooker  for about 10-12 minutes and remove each idli carefully with a spatula.
Soft and fluffy idlis are ready to eat with coconut chutney.


Coconut chutney:

Ingredients:
1 cup grated fresh coconut(or cut into 2” pieces)

¼ cup of dalia (split chick pea, putanaala pappu)                      
4 green chillis
2 garlic pods
1/4 spn cumin seeds
salt

For Tempering/Tadka/Talimpu:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

Preperation method:
1.Fry the putnaala pappu(chick pea) and greenchilli,cumin seeds,garlic pods for 3 minutes and Grind adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves,redchilli and  remove from fire and add to the ground coconut paste.
3 Serve with hot idlis.